Queso relleno

I have been in Yucatán several times, but I recently had queso relleno and learned that it is a favorite of Yucatecans and considered very much to be a traditional specialty.

This is one of those meals that has a long lead-in, and the anticipation that builds on the way to the final product makes it even better.

It starts as a ball of Edam cheese (Dutch) to which you perform 'open brain surgery.' You then scoop small amounts every day or so and eat it with whatever (bread, tortillas, crackers, a spoon. The last was LK's favorite).

Over time, you end up with a hollow and a very sturdy, thick cheese ball. The next few steps are up for debate, but the essential idea is that you stuff the hollow cheese ball with ground beef, capers, raisins, and a few spices (sorry, ancient Mayan secret). You stick the whole thing in the oven, then cut open and serve.

My Yucatecan relative fondly remembers his mother scooping the cheese pieces, and his anticipation for the final product that fed the entire family (and then some) a very hearty and delicious meal (served with a white sauce).

We had this at the Restaurante El Príncipe Tutul-Xiu in Maní, Yucatán. This is one of their specialties in addition to Poc Chuc.

(Note: the Edam cheese sample photo is at the Dr.'s house. Eventually this will become a queso relleno. Too bad we had to leave before it was finish. We did try!).